Grapefruit & Avocado Salad

with grapefruit vinaigrette For convenience, you can use a jar of purchased grapefruit segments and grapefruit juice, such as Del Monte.

Makes 2 servings (about 5 cups) Total time: 20 minutes

SUPRÊME:

1

WHISK:

2 2 1 1

TOSS:

4 1 1/2 3 2 ruby red grapefruit Tbsp. avocado or olive oil Tbsp. white wine vinegar Tbsp. honey tsp. Dijon

Salt and black pepper to taste

cups torn butter lettuce avocado, diced cup fresh parsley leaves Tbsp. thinly sliced shallots Tbsp. skinned and chopped hazelnuts, optional

Suprême grapefruit by slicing off top and bottom to expose pulp, then slice off the rind, following the curve of the fruit. Slice out each segment, cutting toward the center of the fruit along the membrane wall. Set aside segments and squeeze juice from membranes into a bowl.

Whisk together 2 Tbsp. grapefruit juice, oil, vinegar, honey, and Dijon for the vinaigrette; season with salt and pepper.

Toss lettuce, avocado, parsley, shallots, and grapefruit segments with vinaigrette; top with hazelnuts.

Per serving: 447 cal; 34g total fat (4g sat); 0mg chol; 23mg sodium; 38g carb (11g fiber, 23g total sugars); 7g protein